Flight Chicago: Your New Power Lunch with the Best in Class

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When most people think of the word “flight,” they think of airplanes or wine. Airplane flights transport you somewhere special, and wine flights allow you to sample different tastes in one sitting. Chicago Flights get you a little bit of both.

Flight Chicago offers its guests a behind-the-scenes glimpse of Chicago’s world-famous food scene. Each 3-hour flight visits 3 different restaurants. At each stop, our guests tour the kitchen to get a sense of how things work, and then sit down to sample tastes while engaging in a question-and-answer session with the chef.

Flights run between the hours of 2:30 and 5:30 P.M. when most restaurants are otherwise closed to the public. This schedule offers our guests an intimate look at the daily lives of Chicago’s hottest and most talked about chefs, on their own turf. Is there any better power lunch? Along the way you’ll also meet mixologists, bakers, mongers and other local artisans, and sample some excellent wine, beer and spirit pairings offered by regional outfits.

Check your schedule, hauties and don’t forget to buckle up! Visit http://flightdeckchicago.com/ to book.

FLIGHT #001: West Loop Flight
Tuesdays 2:30-5:30pm
This flight makes 3 stops, tempting your taste buds with seasonal American contemporary, subtle Spanish and South American influences, and big Nuevo Latino flavors.

Sepia: Chef Andrew Zimmerman
Province: Chef Randy Zweiban
Carnivale: Chef David Dworshak

FLIGHT #002: West Town Flight
Wednesdays 2:30-5:30pm

This flight makes 3 stops, tempting your taste buds with rustic, seasonal American contemporary, vegetarian-friendly small plates and modern Mexican with French influence.

Branch 27: Chef John Manion
Green Zebra: Chef Shawn McClain (Chef de Cuisine Josh Jones)
Mexique: Chef Carlos Gaytan

FLIGHT #003: Bucktown Flight
Thursdays 2:30-5:30pm

This flight makes 3 stops, tempting your taste buds with local, seasonal American with a Mediterranean influence, modern American seafood with a Japanese influence and eclectic American.

The Bristol: Chef Chris Pandel
Spring: Chef Shawn McClain (Chef de Cuisine Josh Jones)
Feast: Chef Debbie Sharpe

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